Preheat the oven to 350-degrees, Farenheight.

Pulse flour, brown sugar, baking soda and salt in food processor until thoroughly mixed.

Mix remaining ingredients in a small, separate bowl until well-combined.

Add wet ingredients to the food process and mix until a crumbly dough develops.

Fold all dough together and knead lightly to catch any dough pieces and crumbs.

Separate the dough ball into 4-5 sections, cover in plastic wrap and press into a square or disc shape.

Allow covered dough to rest for 1 hour.

Cover multiple (2-3) baking trays with parchment paper. Set aside.

Lightly dust each piece of dough with flour on both sides before running through the pasta press.

Run the dough through the pasta press on the number-1 setting, and continue running the dough through the various settings (mine goes up to setting-8).

Cut the dough strip in half and drape both pieces across a cutting surface.

Use a small pastry cutter, or paring knife to cut the dough into cracker-size strips.

If you want to be super precise and make every cracker identical, you can use a ruler to measure the strips.

I don't think it's really necessary because I like the more rustic look of irregular-shaped crackers.

Whatever way you opt to cut them, try to keep the size consistent so the crackers bake evenly in the oven.

Beat egg and use a pastry brush to lightly add the egg wash to the top of each strip of cracker. Immediately, sprinkle desired topping to the top of each cracker. (I used a seasoning called Everything but the Bagel Sesame Seasoning Blend, from Trader Joe's.

Bake for 7-10 minutes or until golden brown.

For the first batch, keep an eye on the crackers in the oven to determine the desired browning. You may need to add less time or more bake-time depending on how your individual oven heats and how brown you want your crackers.

Remove from oven and allow to cool completely.